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4.7 from 270 votes

Vegetable Barley Soup

Loaded with colorful vegetables and filling pearled barley, this Vegetable Barley Soup is a healthy, freezer-friendly staple recipe for winter!

Prep Time
5 mins
Cook Time
5 mins
Total Time
55 mins
Servings: 6 2 cups each
Calories: 27737 kcal
Course: Soup , Lunch , Dinner
Cuisine: American

Ingredients

  • 1 yellow onion $0.70
  • 2 cloves garlic $0.08
  • 2 Tbsp olive oil $0.44
  • 1/2 lb. carrots (about 4) $0.45
  • 1 oz. can diced tomatoes $1.63
  • 1 cup pearled barley $0.81
  • 1/2 tsp dried basil $0.05
  • 1/2 tsp dried oregano $0.05
  • freshly cracked black pepper $0.05
  • 6 cups vegetable broth* $0.78
  • 1 russet potato (about 3/4 lb.) $1.22
  • 1 cup frozen green beans $0.27
  • 1/2 cup frozen corn $0.10
  • 1/2 cup frozen peas $0.19
  • 1 Tbsp lemon juice $0.03
  • 1 handful fresh parsley (optional garnish) $0.20

Instructions

    Cup of Yum
  1. Dice the onion and mince the garlic. Add the onion, garlic, and olive oil to a large soup pot and sauté over medium heat for about 5 minutes, or until the onion is soft and translucent.
  2. Meanwhile, peel and dice the carrots. Once the onions are soft, add the carrots to the soup pot, along with the canned diced tomatoes (with juices), barley, basil, oregano, some freshly cracked pepper, and vegetable broth.
  3. Stir the contents of the pot to combine, place a lid on top, turn the heat up to medium-high, and bring the broth up to a boil. Once boiling, turn the heat down to medium-low, and let the soup simmer, with the lid in place, stirring occasionally, for 30 minutes.
  4. While the soup simmers, peel and dice the potato into 1/2-inch cubes. After the soup has simmered and the barley is mostly tender, add the diced potatoes and continue to simmer for 10 minutes more, or just until the potatoes are tender.
  5. Once the potatoes are tender, add the frozen green beans, corn, and peas. Stir to combine, and heat through (about 5 minutes in the simmering soup).
  6. Finally, add the lemon juice to the soup and stir to combine. Taste the soup and adjust the salt or pepper to your liking. Serve hot, with fresh chopped parsley on top as a garnish, if desired.

Notes

  • *Vegetable broth carries a lot of the flavor in this soup, so make sure you use a good quality one. As always, I use Better Than Bouillon soup base to make my broth. It is full-flavored and I can mix up any amount I need when I'm cooking, without having leftovers go to waste.

Nutrition Information

Serving 2cups Calories 277.37kcal (14%) Carbohydrates 52.82g (18%) Protein 7.43g (15%) Fat 5.9g (9%) Sodium 1180.28mg (49%) Fiber 9.1g (36%)

Nutrition Facts

Serving: 62 cups each

Amount Per Serving

Calories 27737

% Daily Value*

Serving 2cups
Calories 277.37kcal 14%
Carbohydrates 52.82g 18%
Protein 7.43g 15%
Fat 5.9g 9%
Sodium 1180.28mg 49%
Fiber 9.1g 36%

* Percent Daily Values are based on a 2,000 calorie diet.